Sunday, March 24, 2013

Coriander Leaves Rasam (Tangy Peppery Indian Soup)


Yes yes!!! Another rasam recipe to the existing collection - rasam and benefits, crab legs rasam, egg rasam, lemon rasam, yoghurt rasam and nandu rasam. In fact, rasam is akin the mother of all every other Indian soup (Spinach Tomato Soup & Chicken Vegetable Soup). The basic ingredients for rasam is about the same - opt between ready made rasam powder or pound/grind the fresh spices. Either way, really up to you but remember, it is also about how much of time we have in hand to make rasam. By far, ready made rasam powder is not too bad. I always keep a packet handy when I have to quickly cook for my hungry family.    

Indeed, this latest rasam is also with rasam powder for a quick fix meal, but not the ordinary type between the millions of recipes which will pop-up in the blogging world, For this nava-k's version, yes please, I coined this recipe and not copied, I dded spring onion and coriander leaves  (Garlic Coriander Rice & Coriander Cauliflower Curry) instead of curry leaves (Tapioca Turmeric). For the regular rasam lovers, I am sure you aware that rasam is the queen for every other dish. Oh yes, you can pair it literally alongside so many dishes. Let me now list out some from my spilling over recipes. Banana Leaf Grilled Mackerel, Egg Fish RollSpicy Crab Parathal, Aloo Gobi, Kicap Fish, Sotong Sambal, Prawn Fritters, Grilled Salmon, Long Bean Coconut TurmericMutton Parathal, Cili Padi Fish, Cumin RiceKangkung BelacanLemongrass Prawn Petai Sambal, Indian Masala Chicken Curry, Mango Chutney, Fried Prawn Wanton, Crispy Fried Bendi & Egg Vindaloo). Phew!! 

Ingredients
1 1/2 tbsp rasam powder (use more if you like) 
2 medium size tomatoes - chopped 
4 shallots - crushed
5 garlic - crushed 
3-4 pieces dried red chillies
1 small bunch coriander leaves - chopped/sliced thinly 
2 sprigs spring onion - cut into 1/2 inch length (separate the lower white part from the green)
1 tsp black mustard seeds
1 tbsp tamarind juice
3 tbsp oil
Salt for taste

Method
Heat oil and when heated, saute garlic and shallots.
Add rasam powder, chillies, mustard seeds, tomato, half of the chopped coriander and white part of spring onion.
Stir all in for about 2-3 mins for a mushy paste. 
Pour 1/2 liter of water and tamarind juice.
Season with salt.
Simmer over low heat until rasam is heated through.
Stir in the green part of spring onion and the kept aside coriander leaves.
Remove from heat. 
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13 comments:

  1. Lovely rasam,Nava!! Wonderful snaps!!
    http://www.rita-bose-cooking.com/

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  2. Beautiful & delicious looking soup.just a bowl of rice needed to complete the meal.

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  3. Yummy rasam.. Me too.. Couldn't live without it for even a single day years ago.. But now have changed to weekly :)

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  4. I love the seasoning my friend :D

    Cheers
    CCU

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  5. I just make one with toor daal but I want to try some more. They are really delicious with their tangy and spicy taste.

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  6. to be frank, I have never heard of such a soup before. Your post has made me curious about this! Is it similar to the peppery version bak kut teh (pork rib) soup?

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  7. I just saw the pic of rasam in your G+, and ran straight to your blog to get a good glimpse :-).
    This is how my aunt and granny makes. My goodness, looks just perfect. Rasam has always been a staple at home and a mood-lifter for me.

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  8. Lovely collection of rasam navaneetham

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  9. Spinach as an ingredient you got my attention favorite veggie.

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